Kurasu Kyoto V60

A base all-rounder recipe from Kurasu's Kyoto café, aimed at producing a clean cup for home brewers.

Coffee: 12g, said in the original. Show the evidence.
“12g Grind Coffee”
said in the original · ingredients list
Water: 200g, said in the original. Show the evidence.
“12g coffee to 200g of water (60g/litre)”
said in the original · Step 4
Ratio: 1:16.7
Temperature: 94°C, said in the original. Show the evidence.
“92-96 degrees is the sweet spot”
said in the original · Step 2; midpoint of stated range taken as single value
Brew time: 2:00, said in the original. Show the evidence.
“The brewing process should be completed within 2 minutes or so”
said in the original · Step 6; approximate upper bound stated by creator
Grind (estimated): medium-fine, worked out from the recipe. Show the evidence.
Around EK43: 7 Fine-medium grind
worked out from the recipe · creator's own label 'Fine-medium' maps to medium-fine on the standard band

FineCoarse

Grind: Around EK43: 7 Fine-medium grind

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Designed on: Hario V60 dripper, ceramic, said in the original. Show the evidence.
“Hario V60 dripper”
said in the original · equipment list at top of recipe
Works with: conical paper dripper, worked out from the recipe. Show the evidence.
Hario V60 dripper
worked out from the recipe · a conical paper recipe transfers to other conical paper drippers; the method has no features specific to V60 geometry alone

Brewing a different amount?

grams

Uses 200g of water

Water in the brewer over time, drawn from the recipe.

0:00

0:00Pour to 25gbloom pour into a small hole dug in the groundsyou have 30s
0:30Pour to 110gadd 85gsecond pour at the 30-second mark once bloom has subsidedyou have 1:00
1:30Pour to 200gadd 90gfinal pour to reach full water weight, roughly one minute after previous pour
↳Stirlight stir after final pour to reduce harshness
2:00Done

Weights are cumulative: what the scale reads when that pour finishes.

Filter: paper, said in the original. Show the evidence.
“Paper filter (rinse before use)”
said in the original · equipment list
Filter rinsed first: Yes, said in the original. Show the evidence.
“Place the conical filter in your cone and give it a quick rinse to get rid of any papery flavours that may be there”
said in the original · Step 1
Kettle: pouring kettle, said in the original. Show the evidence.
“Pouring kettle”
said in the original · equipment list
Stirring and swirling: light stir after final pour, said in the original. Show the evidence.
“give it a light stir to ged rid of any harshness”
said in the original · Step 6

Style: clarity, said in the original. Show the evidence.
“this should work as a allrounder to achieve a clean cup for your home brew”
said in the original · introduction paragraph
Suits: light, medium, dark roasts, said in the original. Show the evidence.
“We work around adjusting grind sizes and ratios depending on the beans and roast type, but this should work as a allrounder”
said in the original · introduction paragraph; creator describes it as an all-rounder across roast types

This recipe is Kurasu Kyoto’s. We have written out the numbers and linked to the original.

Also published at youtube.com